Pork Chops With Chiles Rellenos And Ancho Sauce

Name: Pork Chops With Chiles Rellenos And Ancho Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large fresh poblano chiles,* stemmed; 1 teaspoon cumin seeds; 12 ounces unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into 1/3-inch cubes (about 2 1/2 cups); 1 1/4 cups coarsely grated sharp white cheddar cheese (about 4 ounces); 1 tablespoon chopped fresh oregano plus oregano leaves for garnish; 1 cup low-salt chicken broth; 1/2 cup orange juice; 5 teaspoons ancho chile powder,** divided; 1 tablespoon honey; 1 tablespoon Italian double-concentrated tomato paste***; 1 cinnamon stick; 1 garlic clove, pressed; 1 tablespoon coarse kosher salt; 6 1-inch-thick pork loin chops on bone, frenched; Olive oil

Servings: persons

6 large fresh poblano chiles,* stemmed
1 teaspoon cumin seeds
12 ounces unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into 1/3-inch cubes (about 2 1/2 cups)
1 1/4 cups coarsely grated sharp white cheddar cheese (about 4 ounces)
1 tablespoon chopped fresh oregano plus oregano leaves for garnish
1 cup low-salt chicken broth
1/2 cup orange juice
5 teaspoons ancho chile powder,** divided
1 tablespoon honey
1 tablespoon Italian double-concentrated tomato paste***
1 cinnamon stick
1 garlic clove, pressed
1 tablespoon coarse kosher salt
6 1-inch-thick pork loin chops on bone, frenched
Olive oil

1
Char chiles over gas flame or in broiler until blackened all over. Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes. Peel, leaving stem intact (do not tear flesh of chiles). Using small sharp knife, cut 1 long slit down side of each chile; carefully remove seeds. Toast cumin seeds in small skillet over medium-high heat until slightly darkened and aromatic, 1 to 2 minutes. Set chiles and cumin aside.
2
Line rimless baking sheet with foil. Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes. Drain. Transfer potatoes to medium bowl; cool. Add cheese, chopped oregano, and toasted cumin; stir to distribute evenly. Season to taste with salt and pepper. Carefully fill chiles with potato mixture, about 1/3 to 1/2 cup filling for each. Working with 1 chile at a time, hold in palm and squeeze gently to compress lightly. Place stuffed chiles on prepared sheet.
3
Combine broth, juice, 2 teaspoons chile powder, and next 4 ingredients in heavy medium saucepan. Simmer over medium heat until slightly thickened and reduced to 2/3 cup, 8 to 9 minutes. DO AHEAD:
4
Mix 3 teaspoons chile powder and 1 tablespoon coarse salt in small bowl. Sprinkle mixture over pork chops; let stand at room temperature up to 2 hours.
5
Prepare barbecue (medium heat). Brush pork with oil. Place pork chops on 1 side of grill. Transfer chiles on foil to opposite side of grill. Grill pork chops until just cooked through, about 4 minutes per side; transfer to plate and let rest 10 minutes. Grill chiles until cheese melts, about 15 minutes.
6
Rewarm sauce. Place 1 pork chop and 1 chile on each plate. Drizzle sauce over, sprinkle with oregano leaves, and serve.
7
**
8
***

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 large fresh poblano chiles,* stemmed, 1 teaspoon cumin seeds, 12 ounces unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into 1/3-inch cubes (about 2 1/2 cups), 1 1/4 cups coarsely grated sharp white cheddar cheese (about 4 ounces), and more.

Yes, Pork Chops With Chiles Rellenos And Ancho Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chops With Chiles Rellenos And Ancho Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions